Recipe

Ingredients

Directions

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.

Recipe Note: For easier clean-up, line the baking sheet with parchment paper.

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Submitted by:
Zoe R.
Date:
6/4/2006

"FRUITY!"

Submitted by:
Virginia P.
Date:
10/17/2006

"My husbands says make this again. It is so easy and delicious and I can use a variety of pie fillings.....very good."

Submitted by:
Kathleen P.
Date:
11/22/2006

"If I could give this more stars I would!! This is stunningly simple and looks absolutely beautiful. I was floored that my tiny barely usable apartment kitchen could produce something this amazing! I used my own simple homemade apple filling but canned filling would be even easier!"

Submitted by:
Melissa P.
Date:
12/5/2006

"I made this twice now. Everyone loves it!! It looks so pretty too!"

Submitted by:
Linda K.
Date:
12/31/2006

"My daughter and I made this for Christmas Brunch. We made it with Apple Pie filling. It was GREAT !!"

Submitted by:
Karen S.
Date:
2/14/2008

"I will never make a fruit pie the same way again!"

Submitted by:
CRYSTAL R.
Date:
8/15/2008

"I used my own filling and this turned out great. It also looks pretty!!"

INGREDIENTS

DIRECTIONS

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.

Recipe Note: For easier clean-up, line the baking sheet with parchment paper.

DIRECTIONS

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.

Recipe Note: For easier clean-up, line the baking sheet with parchment paper.

INGREDIENTS

DIRECTIONS

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a baking sheet. Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.

Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar.

Recipe Note: For easier clean-up, line the baking sheet with parchment paper.